Sweet Potato and Black Bean Tacos are a delightful twist on the traditional taco, combining vibrant flavors and wholesome ingredients. These tacos are perfect for a quick weeknight meal or a casual get-together, offering a satisfying balance of sweet, savory, and tangy notes.
Sweet potatoes provide a natural sweetness and heartiness that make these tacos stand out. Roasting them brings out their caramelized notes, adding depth to each bite. Olive oil helps in roasting the sweet potatoes, ensuring they turn out crispy on the outside and tender on the inside.
Ground cumin and smoked paprika are the heroes for seasoning, giving the dish a smoky, warm flavor profile that complements the sweetness of the potatoes. Black beans add a robust texture and are a fantastic source of protein, making the meal more filling.
Corn tortillas are the traditional vessel for these tacos, offering a mild flavor that lets the filling shine. Avocado slices introduce a creamy element, enhancing the overall texture. Cilantro brings a fresh, herbaceous note, while feta cheese (if you choose to include it) offers a tangy, salty finish.
The lime crema, made from sour cream, lime juice, and lime zest, adds a zesty kick that brightens the dish, tying all the flavors together beautifully.
These tacos pair beautifully with a side of Mexican rice or a fresh corn salad. If you’re feeling adventurous, a refreshing margarita or a light Mexican beer would complement the flavors wonderfully.
Start by preheating your oven to 425°F (220°C). While the oven heats, peel and cube two large sweet potatoes. Toss these cubes in a large bowl with olive oil, cumin, smoked paprika, and a pinch of salt and pepper. Make sure each piece is well coated with the seasoning.
Spread the seasoned sweet potatoes out in a single layer on a baking sheet. This will ensure they roast evenly and get that lovely caramelized edge. Pop them in the oven and let them roast for about 25-30 minutes, checking at the 20-minute mark to give them a little stir for even cooking.
While your sweet potatoes are getting perfectly roasted, it's time to whip up the lime crema. In a small bowl, combine sour cream with the juice and zest of one lime. Give it a good stir and set it aside to let those flavors meld together.
Next, get your black beans ready. Drain and rinse a can of black beans, then warm them up in a small saucepan over medium heat. Stir occasionally to ensure they heat through evenly.
For the tortillas, heat a dry skillet over medium heat. Once hot, warm each corn tortilla for about 30 seconds on each side. This makes them pliable and perfect for holding all the delicious fillings.
Now, it’s assembly time! Lay out a tortilla, add a generous scoop of roasted sweet potatoes, a spoonful of black beans, and a few slices of avocado. Drizzle with your prepared lime crema, and top with chopped cilantro and crumbled feta cheese if you’re using it.
Serve these beauties immediately while everything is warm and fresh. Enjoy!
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